adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic bread spaghetti carbonara recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent carbonara with speck, garlic, cream, and a crispy bread crumble.
Ingredients:
  • 400g dried thin spaghetti pasta
  • 400g piece speck, rind removed, cut into 1cm pieces
  • 70g (1 cup) fresh breadcrumbs (made from day‑old bread)
  • 1 large garlic clove, crushed
  • 40.00 ml chopped fresh continental parsley leaves
  • 4 eggs
  • 70g (1 cup) shredded parmesan, plus extra, to serve
  • 125ml (1/2 cup) double cream
Instructions:
  • Boil the pasta in a large saucepan of salted water according to the package instructions. Drain the pasta and return it to the pan.
  • Heat a non-stick frying pan over medium-high heat. Cook the speck until crisp, stirring occasionally, for about 10 minutes.
  • Transfer the speck to the cooked pasta using a slotted spoon, leaving the fat in the pan. Toss breadcrumbs in the pan for 3-5 minutes until they turn golden. Add garlic and parsley, stirring for 30 seconds until aromatic. Place mixture in a bowl and set aside.
  • Combine the eggs and parmesan in a large jug, whisking until fully incorporated. Season with your favorite seasonings.
  • Pour the cream into the pasta mixture and gently heat over low flame. Stir continuously for 2-3 minutes, making sure the cream is warmed but not overheated. Then, take it off the heat.
  • Combine the egg mixture with the pasta mixture, tossing vigorously until fully mixed. Return to low heat and keep tossing for 1 minute until the pasta is heated through. Be careful not to overcook to prevent scrambling the egg. Serve in bowls, topping with fried garlic bread crumble and extra parmesan.

Similar Recipes